Inspiration hits in the strangest ways. This one was good enough to get Girish to get back in the kitchen after months. The source was a bottle of the famous Grand Sweets Kaara Kuzhambu paste or pickle that we picked up last Sunday at the local Indian store in Singapore.

Those who are familiar with Grand Sweets in Chennai will swear by their sweets and savories, and I only discovered the new line of pickles and pastes on my last Chennai visit.

We were quite blown away by the authentic taste of the Kaara Kuzhambu pickle from Grand Sweets accompanied by a quip from Amma (my mother) that she had a recipe tucked away somewhere in her recipe stash. So Girish was challenged enough to try it this past Sunday and the best part was that the whole family ended up in the kitchen. Amma didn’t find her recipe but we did find this one from the Spicy Tasty blog that sounded quite authentic. Appa (my father) peeled the shallots, Nikhil peeled and chopped the potatoes for the Urulai roast (adapted from Kurry Leaves‘ blog) and Amma and I helped prep for both the recipes with the powders and spices, while Girish “directed” it all by actually cooking the dishes and added his finishing touches. So in essence it was the four of us crowded around in the kitchen to make two dishes and I have to say, we debunked the myth about too many cooks:)

The dishes turned out perfect and quite true to the Chettinad taste. Chettinad recipes have the distinct flavor of fennel, pepper and chilies in their spices and both these recipes pack that spicy punch. Note to those who don’t eat their food very spicy – you can tone down on the pepper and red chilies/chili powder, but keep in mind that the beads of sweat and the clearing of your sinuses that accompany the eating of Chettinad dishes only add to the flavor so you may be missing out on that experience:)

Recipe for Kaara Kuzhambu:

Ingredients: (for 5-6 servings)

Shallots – 2 cups

Tomatoes – 2

Ginger Garlic paste – 2 tbsp

Green chilies – 3-5 (depending on spice level)

Sesame oil – 4 tbsp

Cumin seeds – 1tsp

Curry leaves – a small bunch or 10 to 15 leaves

Red chili powder – 1 tsp

Garam masala – 1/2 tsp

Sambar powder – 2 tbsp

Tamarind water – 2 cups

For grinding:

Coriander powder – 1 tsp

Shredded coconut – 1/4 cup

Fennel seeds – 1 tsp

Poppy seeds – 1 tbsp (optional – I don’t get this in Singapore so didn’t use it. Turned out just as good)

Add the boiled potato and stir carefully. Add salt to taste and saute for 5 minutes.

Now add the spice powder and mix well.

Note – Do not stir the potatoes too frequently. You can lift the pan with the potatoes and just shake it a bit so the potatoes mix well with the spices and oil. Let it simmer on low heat for about 5-7 minutes. This will ensure an even roast.

Comments

Hi- you can get all Grand Sweets pastes and sweets etc at this distributor called Abdul Rahim on Upper Dickson Road at Little India. Or there is another store called Lavan Agro opposite Mohd Mustafa who also sells them. Hope this helps.